Nine times out of ten, I'll end up ordering the tuna salad, or if it's a posh place the salade nicoise. It would seem the nicoise is made with real tuna; otherwise it's straight from a can. Regardless, I like them both. Tuna is a good source of iron, perfect for non meat eaters and with the egg the whole salad provides almost enough protein for the day.
2 tbsp brown rice vinegar
½ tbsp tamari
1 clove garlic
4 small tuna steaks, (approx 150 grams each)
200 grams green beans
1½ cups mixed greens
1 Spanish onion finely chopped
½ cup coriander leaves, roughly chopped
Copyright John Paul Urizar
In a small jar combine the oil, rice vinegar, and tamari. Peel the garlic and using the flat edge of a knife, crush the clove gently to break its form without it falling apart. Drop the garlic into the jar and set aside for 20 minutes, to allow the flavours to combine.
Boil the new potatoes for 20 minutes until tender.
Note: Brown rice vinegar is the aged and fermented product made from the sugars derived from rice. It has a mild delicate and clean flavour.
Makes 4 servings
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